New standards for mozzarella cheese composition

FSSAI has introduced fat-based classifications for mozzarella cheese, effective May 1, 2025. Low-moisture and high-moisture variants must have a minimum fat of 18% and 20% in dry matter, respectively. Based on its fat content, Mozzarella will be labeled as partially skimmed, medium, full, or high fat. 

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The Food Safety and Standards Authority of India (FSSAI) has established compositional standards for mozzarella cheese, defining minimum fat content levels based on moisture. For low-moisture mozzarella, the fat in dry matter must be at least 18%, while for high-moisture mozzarella, the minimum is 20%.

The notification specifies, “suitable qualifiers linked to fat in dry matter specified shall be used in conjunction with the designation ‘Mozzarella Cheese’ and the designation of mozzarella cheese with high moisture content shall also be accompanied by the qualifying term ‘High moisture’.”

Mozzarella cheese can now be categorized as partially skimmed, medium fat, full fat, and high fat, depending on its fat content in dry matter. Cheese containing fat equal to or above 18% but less than 30% falls under the “partially skimmed” category. Mozzarella designated as “medium fat” must have fat content ranging from 30% to less than 45%.

Cheese with fat levels equal to or exceeding 45% but less than 60% is classified as “full fat,” while mozzarella with fat content equal to or exceeding 60% but less than 85% qualifies as “high fat.”

These standards aim to ensure clarity in product classification and consumer awareness, allowing clear labeling based on fat content and moisture. The FSSAI has announced that these regulations will take effect on May 1, 2025, giving manufacturers time to comply with the updated standards.